How to make a passable cream sauce with evaporated milk

WHY IS IT CALLED NACHO CHEESE?

Because basically it’s the melty cheese that is served with tortilla chips when you order nachos. It stays melty and smooth for a longer time which is perfect for dipping your chips in!

Not to mention, it’s better for spreading on other dishes and mixing in with other ingredients like ground beef and chicken to make super cheesy quesadillas and burritos.

CAN I FREEZE IT?

You can freeze it, but it will separate when thawed. You will need to reheat it, with a small amount of milk, and whisk until combined and smooth again.

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The role of cornstarch

The biggest hurdle when melting cheese is preventing it from turning into a hard clump once cooled. It needs a stabilizer to keep the sauce smooth and emulsified. I prefer to add a controlled level of cornstarch to create a physical barrier. Coating the shreds prevents the protein and fat from clumping back together and tasting greasy.

During cooking, the starches absorb the moisture in the cheese sauce, causing the granules to swell and thicken the loose liquid. The result is a shiny, smooth, stable, and dippable consistency.

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Reheating the sauce

If the sauce gets too thick, no problem! It’s safe to reheat one time in the microwave until it’s smooth again, about 130 to 150ºF (54 to 66ºC). The gel formed by the cornstarch in the sauce will break down with reheating and stirring and lose its thickening power, preventing it from tasting clumpy and grainy.

Things You’ll Need

Method 1:

  • 2 x heavy-based large saucepans
  • Stirring implement

Method 2:

  • Heavy-based medium saucepan
  • Wooden spoon or other implement for stirring

Method 3:

  • Frying pan
  • Knife
  • Cutting board
  • Wooden spoon
  • Medium pot
  • Crock pot

Method 4:

  • Food processor
  • Large heavy-based saucepan
  • Stirring implement

Can I reheat this sauce?

Yes! To reheat the sauce, microwave on high heat, stirring every 30 seconds until it’s soft and cheesy. You can also add a little more evaporated milk to thin it if desired.

So that means you can make this cheese sauce ahead of time, and keep it covered in the fridge until you are ready to serve it.

Nutritional Information

Cheese Sauce Servings Per Recipe: 5 Calories: 251.7 % Daily Value * protein : 14.8g 30 % carbohydrates : 9.9g 3 % sugars : 5.9g fat : 16.9g 26 % saturated fat : 10.7g 53 % cholesterol : 52.7mg 18 % vitamin a iu : 698.6IU 14 % niacin equivalents : 3mg 23 % vitamin b6 : 0.1mg 6 % vitamin c : 0.3mg 1 % folate : 14.3mcg 4 % calcium : 452.8mg 45 % iron : 0.4mg 2 % magnesium : 25.5mg 9 % potassium : 242.4mg 7 % sodium : 504.5mg 20 % thiamin : 0.1mg 6 % calories from fat : 152.3 * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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